Desiccant Dehumidifiers in Confectionery
In the confectionery industry the quality of the finished product is
paramount. Close control of air humidity during the various
manufacturing processes is now considered essential to
maintaining these high standards.
If powders, starches & sugars used in the various processes are
not maintained and stored in a dry environment they will adsorb
moisture from the surrounding air and form into lumps or cakes.
This causes malfunction of the material handling machines.
Moulding machines require the mould heads to be kept free of
condensation during the cooling process. The introduction of dry
air will ensure this and so avoid the possibility of the product
failing to be released from the moulds to the coating lines.
Storage of the finished product, be it chocolate or candy, is
critical to maintain the product in pristine condition. Storage in a
high humidity environment will affect both the packaging and the
Chocolate and glazed products will lose their glaze finish and
look dull and unappetising, whilst candies will become sticky and
stick together and become difficult to remove from the wrapper.
The controlled use of dry air can help increase production flow, reduce downtime and ensure that
the product reaches the customer in the best possible condition.
Chocolate Bloom Problems
Sugar bloom of chocolate is probably the most common problem encountered during the storage
and manufacture of chocolate. It is a defect which manifests itself as a greyish-white film on the
surface of the product. In most cases the eating quality of the product is not affected, but the
appearance, which resembles bacterial mould, is not very appetising. Blooming may occur at any
time - during manufacture, a few hours after, to several months later.
Sugar bloom occurs less frequently than fat bloom and occurs when the surface of the chocolate is
exposed to moisture or high humidity.
The surface film of moisture dissolves some of the sugar particles in the chocolate which then crystallizes on drying. During the
manufacturing process, this can easily happen if humid air is allowed to come into contact with the chilled chocolate as it leaves the cooling
tunnel. If the surrounding air is maintained at a lower dewpoint the formation of condensation on the chocolate can be prevented.
Properly stored chocolate can have a shelf life of one year or more and can even be frozen for longer storage; however care must be taken
when bringing back to room temperatures as condensation can easily form.
Ideally chocolate should be stored at 18 to 20°C at less than 50%RH.